STUDIES ON LIQUEFACTION OF FRUITS AND VEGETABLES AND CHEMICAL COMPONENTS CONNECTED WITH RAW MATERIALS
DOI:
Author:
Affiliation:
Clc Number:
TS201.1
Fund Project:
Article
|
Figures
|
Metrics
|
Reference
|
Related
|
Cited by
|
Materials
|
Comments
Abstract:
The relation of the content of pectin, cellulose and hemicellulose in pumpkin, peach and tomato with the concentration of relevant 3 kinds of enzymes used during enzymatic liquefacion was studied, which was based on the setting up of the mathematic models
Reference
Related
Cited by
Get Citation
廖显珍 张金木. STUDIES ON LIQUEFACTION OF FRUITS AND VEGETABLES AND CHEMICAL COMPONENTS CONNECTED WITH RAW MATERIALS[J]. Jorunal of Huazhong Agricultural University,1998,17(6).